UA Cooperative Extension

Crispy Sweet Potato Pancakes

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April 17, 2021

  • Yields: 6 servings (Two 3-inch fritters per serving)

Ingredients

1 pound sweet potatoes (about 2 medium), peeled and coarsely grated

2 scallions, finely chopped

⅓ cup all-purpose flour

2 large eggs, lightly beaten

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon powdered garlic

½ teaspoon ground cumin

2 tablespoons vegetable oil

Directions

1.Wash hands with soap and warm water. Wash produce well and chop as directed.

2.Stir together all ingredients until well mixed.

3.Heat a small amount of oil in a deep nonstick or cast iron skillet over medium-high heat until hot, but not smoking. Spoon 2 tablespoons of potato mixture per pancake onto hot oiled pan and flatten to 3-inch diameter with a spatula.

4.Reduce heat to medium and cook until golden, about 1½ minutes on each side.

5.Transfer pancakes with spatula to paper towels to drain.

6.Repeat with remaining mixture. Serve warm and enjoy!

Note: Substitute the sweet potatoes for regular potatoes, carrots, or zucchini.

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Nutrition Facts

Serving Size2 fritters
Calories161
Sodium452mg
Iron1mg
Protein4g
Cholesterol62mg
Sugar4g
Total Fat6g
Saturated Fat1g
Folate34mcg
Calcium40mg
Percent calories from fat33%
Total Carbohydrates22g
Dietary Fiber3g